Black bean chili dipping sauce with broccoli

Mix one tablespoon of Laoganma black bean chili, one teaspoon soy sauce, half a teaspoon Sichuan peppercorn powder, a quarter teaspoon salt, an eighth teaspoon MSG, half a tablespoon scallion and half a tablespoon Guizhou deep roasted chili flakes.

If the Guizhou flakes are inconvenient, mix one teaspoon of chili flakes with half a teaspoon of smoked paprika and use that instead.

Blanch the broccoli about one minute, then strain and shock under cool water.

The jar sauce for the broccoli was put on screen rather than spoken; it was described only as basically the same as the dip minus the flakes and scallions. Mix it when ready to eat.